Organic Compounds

ABSTRACT

This disclosure relates to flavour modification and to compounds of formula (I) 
     
       
         
         
             
             
         
       
         
         
           
             wherein 
             R 1  is selected from C 6 -C 20  alkyl, and C 9 -C 25  alkenyl, and
           i) R 3  and R 4  are hydrogen and R 2  the residue of a proteinogenic amino acid;   ii) R 2  and R 3  are methyl and R 4  is hydrogen; or R 4  is hydrogen and R 2  and R 3  form together with the carbon atom to which they are attached cyclopropyl;   iii) R 2  is hydrogen, and R 3  and R 4  together are —CH 2 —CH 2 —CH 2 —,
 
useful in modifying flavours.

This disclosure relates to flavour modification and to compounds useful in modifying flavours.

The addition of flavours to comestible products, that is, products taken orally either for ingestion (such as foodstuffs, confectionery and beverages) or for spitting out (such as toothpastes and mouthwashes) is a long-established practice. The taste of flavours may be modified by the addition of other flavor ingredients, this generally falling within the skill of the flavourist.

More recently, there has been a desire to modify flavours by the addition of materials that are not in themselves standard flavor ingredients, that is, they do not possess a desirable taste, if any, to be suitable as flavor ingredient, but modify the flavour in some desirable way when used in very low concentrations. Some examples of these include;

-   -   Flavour boosters. These boost a flavour or some aspect of a         flavour. For example, a sweetness booster may be added to a         comestible product to provide the same level of sweetness with a         reduced sugar content. Salt boosting is another category of such         boosting. This has become very important in the production of         health and dietary foods, where reduced levels of salt and/or         sugar are desirable.     -   Off-taste maskers. It is well known that certain desirable         flavour ingredients have the disadvantage of also providing an         undesirable off-taste. One example is the “metallic” off-taste         sometimes associated with some high-intensity sweeteners.         Maskers can block these off-tastes and allow the full desired         flavour effect to be realised without the disadvantages.     -   Mouthfeel boosters. Mouthfeel can add—or detract—considerably         from a comestible composition. An undesirable mouthfeel can be         seriously disadvantageous to an otherwise desirably-flavoured         composition.

It is an additional desire of the industry to create flavours that capture natural, authentic flavour more fully in mass-manufactured comestible compositions, especially foodstuffs and beverages. For example, it is often desirable to make an orange-flavoured drink taste as close as possible to fresh-squeezed orange juice. It is generally known that, in the preparation of commercial orange-flavoured drinks, much of the authentic orange flavour is unavoidably lost. This is true of a wide variety of mass-manufactured foodstuffs and beverages.

It has now been found that the addition of certain compounds to flavour-containing comestible compositions can desirably modify the flavours therein in one or more of the abovementioned ways, resulting in compositions with more consumer appeal. There is therefore provided a method of modifying the taste of a comestible composition comprising at least one flavor co-ingredient, comprising the incorporation therein of a flavour-modifying proportion of a compound of formula (I)

wherein

R¹ is selected from C₆-C₂₀ alkyl, and C₉-C₂₅ alkenyl, and

-   -   i) R³ and R⁴ are hydrogen and R² the residue of a proteinogenic         amino acid;     -   ii) R² and R³ are methyl and R⁴ is hydrogen; or R⁴ is hydrogen         and R² and R³ form together with the carbon atom to which they         are attached cyclopropyl;     -   iii) R² is hydrogen, and R³ and R⁴ together are —CH₂—CH₂—CH₂—.

The proteinogenic amino acids, having the generic structure of formula (II)

are selected from alanine (Ala; R²=methyl), cysteine (Cys; R²=CH₂—SH), aspartic acid (Asp; R²=CH₂—C(O)O⁻), phenylalanine (Phe; R²=CH₂-phenyl), glutamic acid (Glu; R²=CH₂—CH₂—C(O)O⁻), histidine (His; R²=CH₂-imidazol), isoleucine (Ile; R²=but-2-yl), lysine (Lys; R²=(CH₂)₄NH₃ ⁺), leucine (Leu; R²=isobutyl), methionine (Met; R² =(CH₂)₂—S—CH₃), asparagines (Asn; R²=CH₂C(O)NH₂), glutamine (Gln; R²=(CH₂)₂C(O)NH₂), arginine (Arg; R²=(CH₂)₃NHC(NH₂)⁺NH₂), serine (Ser; R²=CH₂OH), threonine (Thr; R²=CH(OH)CH₃, valine (Val; R²=isopropyl), tryptophan (Trp; R²=CH2-1H-indole), tyrosine(Tyr; R²=CH₂-phenol), and glycine (Gly; R²=H).

As used in relation to compounds of formula (I), unless otherwise indicated, “alkyl” refers to linear and branched C₆-C₂₀ alkyl, preferably to C₁₂-C₂₀, for example, C₁₆, C₁₈; “alkenyl” refers to linear and branched C₉-C₂₅ alkenyl, including C₁₀, C₁₁, C₁₂, C₁₃, C₁₄, C₁₅, C₁₆, C₁₇, C₁₈, C₁₉, C₂₀, C₂₁, C₂₂, C₂₃, and C₂₄ alkenyl, comprising 1-6 (e.g. 2,3,4, or 5 double bonds).

In one embodiment R¹ together with the carbonyl group to which it is attached is a residue of a carboxylic acid comprising 8-22 carbon atoms.

In another embodiment R¹ together with the carbonyl group to which it is attaches is a residue of a fatty acid (R¹COOH), for example, R¹ is the residue of a C₈-C₂₂ fatty acid. The fatty acid may be mammalian or non-mammalian. A mammalian fatty acid is a natural or synthetic fatty acid that is identical in structure to one naturally produced in a mammal, including, but not limited to, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, eicosatrienoic acid, arachidonic acid, eicosapentenoic acid, and docosatetraenoic acid. A non-mammalian fatty acid is a natural or synthetic fatty acid not normally produced by a mammal, including, but not limited to, pentadecanoic acid, heptadecanoic acid, nonadecanoic acid, heneicosanoic acid, 9-trans-tetradecenoic acid, 10-trans-pentadecenoic acid, 9-trans-hexadecenoic acid, 10-trans-heptadecenoic acid, 10-trans-heptadecenoic acid, 7-trans-nonadecenoic acid, 10,13-nonadecadienoic acid, 11-trans-eicosenoic acid, and 12-transhenicosenoic acid.

The fatty acid residues may be saturated or unsaturated. If they are unsaturated, it is preferred that they have 1, 2 or 3 double bonds, which may in cis- or trans-configuration.

Non-limiting examples are compounds of formula (I) wherein R¹ is the residue of a fatty acid, e.g. a fatty acid residue selected from C₁₆ -C₁₈ fatty acid, which may be saturated or unsaturated.

Further non-limiting examples are compound of formula (I) wherein R³ is hydrogen, R² the residue of a proteinogenic amino acid, and R¹ is the residue of an unsaturated fatty acid comprising 2, 3 or 4 double bond.

Further non-limiting examples are compounds of formula (I) wherein R¹ is the residue of an unsaturated fatty acid selected from myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, eicosatrienoic acid, arachidonic acid, eicosapentenoic acid, and docosatetraenoic acid, geranic acid (3,7-dimethyl-2,6-octadienoic acid).

Further non-limiting examples are compounds of formula (I) selected from (Z)-1-(pyrrolidin-1-yl)octadec-9-en-1-one; N-(3-(methylthio)propyl)oleamide; N-cyclopropyl oleamide; N-isopentyloleamide; N-(2-hydroxyethyl)oleamide; N-(4-amino-4-oxobutyl)oleamide. 3-(9-octadecenamido)propanoic acid; N-(2-hydroxyethyl)-linolenamide; N-(2-hydroxyethyl)eicosanamide; and N-(2-hydroxyethyl)arachidonamide.

The compounds of formula (I) can be prepared according to methods known in the art, using commercially available starting materials, reagents and solvents. The compounds of formula (I) may be prepared, for example, by heating the corresponding amino acids with the corresponding fatty acid (or a mixture of fatty acids) in the presence or absence of a solvent. A significant part of the amino acids is decarboxylated during the reaction. These reaction mixtures may be used as such or may be further purified. Another method to prepare the molecules of formula (I) is to react the corresponding amine with the corresponding acid chloride of the fatty acid. To obtain high yields it might be beneficial to protect other reactive groups before doing the amidation reaction. The fatty acids may be one single fatty acid or may be a (natural) mixture of fatty acids.

The compounds of formula (I), as hereinabove described, impart remarkable organoleptic properties to comestible products to which they are added. In particular, they impart highly intense, authentic and harmonious flavour, and a roundness and fullness to comestible products containing them.

This finding was all the more surprising considering that when applicant tasted the compounds in dilute aqueous solution, they exhibited a disappointing, faintly fatty taste profile. As such, they appeared to be quite unsuitable for use in flavour applications. Only their combination with flavour co-ingredients and the judicious selection of their usage levels was it possible to discover the remarkable organoleptic properties of these compounds. Their effect on comestible products is quite unusual in that they actually complement, lift or accentuate the essential or authentic flavour and mouthfeel characteristics of the foods or beverages in which they are incorporated. Accordingly, the compounds of the present invention find utility in a broad spectrum of comestible products in the food and beverage industry, as well as in health and wellness.

Accordingly, there is provided in another of its aspects, a method of conferring flavour and/or mouthfeel to, or improving taste and/or mouthfeel of a comestible composition, which method comprises adding to said composition a compound of formula (I) defined herein.

The remarkable organoleptic effects are observed when the compounds of formula (I) are incorporated into a comestible composition containing one or more flavour co-ingredients.

Accordingly, there is provided in a further embodiment a comestible composition, comprising an edible composition base, at least one flavour co-ingredient and a flavour-modifying proportion of a compound according to formula (I), as defined herein.

By “flavour co-ingredient” is meant an ingredient that is able to contribute or impart or modify in a positive or pleasant way to the taste of a comestible composition, for example, sugars, fats, salt (e.g. sodium chloride), MSG (monosodium glutamate), calcium ions, phosphate ions, organic acids, proteins, purines, flavours, and mixtures thereof. Flavour co-ingredients can also include salt tastants, umami tastants, and savoury flavour compounds.

By “taste” is meant those sensations that are perceived through the oral cavity, including, salty, sweet, sour, bitter, and umami.

Non limiting examples of flavor co-ingredients include: NaCl, KCI, MSG, guanosine monophosphate (GMP), inosin monophospahte (IMP), ribonucleotides such as disodium inosinate, disodium guanylate, N-(2-hydroxyethyl)-lactamide, N-lactoyl-GMP, N-lactoyl tyramine, gamma amino butyric acid, allyl cysteine, 1-(2-hydroxy-4-methoxylphenyl)-3-(pyridine-2-yl)propan-1-one, arginine, potassium chloride, ammonium chloride, succinic acid, N-(2-methoxy-4-methyl benzyl)-N′-(2-(pyridin-2-yl)ethyl) oxalamide, N-(heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamide, N-(2,4-dimethoxybenzyl)-N′-(2-(pyridin-2-yl)ethyl) oxalamide, N-(2-methoxy-4-methyl benzyl)-N′-2(2-(5-methyl pyridin-2-yl)ethyl) oxalamide, cyclopropyl-E,Z-2,6-nonadienamide.

In a particular embodiment, sugars are present in amounts of 0.001% to 90%, more particularly 0.001% to 50%, still more particularly 0.001% to 20% based on the total weight of the comestible composition.

For example sugars (e.g. sweetener such as Sucrose, High Fructose Corn Syrup, Fructose and Glucose; high intensity, non-nutritive sweeteners such as Aspartame Acesulfame K, Sucralose, Cyclamate, Na+ Saccharin, Neotame, Rebaudioside A and/or other stevia based sweeteners) may be present in beverages up to 20% based on the total weight of the comestible composition.

Examples of sweetener concentration conventionally present in beverages are: Carbonated Soft drink : <1% to 15% sweetener; Still beverages (non-alcoholic): <1% to 15% sweetener; Juice beverages; <1% to 15% sweetener; Powdered Soft drinks: <1% to 20% sweetener; Liquid concentrates: <1% to 20% sweetener; Alcoholic beverages: <1% to 40% sweetener; Functional beverages: <1% to 20% sweetener; Coffee based beverages: <1% to 15% sweetener; and Tea based beverages: <1% to 15% sweetener.

In a particular embodiment, fats are present in amounts of 0.001% to 100%, more particularly 0.001% to 80%, more particularly 0.001% to 30%, still more particularly 0.001% to 5% based on the total weight of the comestible composition.

In a particular embodiment, salt (e.g. sodium chloride) is present in amounts of 0.001% to 20%, more particularly 0.001% to 5% based on the total weight of the comestible composition.

In a particular embodiment, MSG is present in amounts of 0.001% to 2% based on the total weight of a comestible composition.

In a particular embodiment, calcium is present in amounts of 0.001% to 50% more particularly 0.001% to 20%, still more particularly 0.001% to 1% based on the total weight of the comestible composition.

In a particular embodiment, organic acids are present in amounts of 0.001% to 10%, more particularly 0.001% to 7% based on the total weight of the comestible composition. Types of organic acids include citric, malic, tartaric, fumaric, lactic, acetic and succinic. Types of comestible products containing organic acids include beverages, such as carbonated soft drink beverages, still beverages, Juices, powdered soft drinks, liquid concentrates, alcoholic beverages and functional beverages.

In a particular embodiment, phosphorus is present in an amount up to 0.5% by weight of the comestible composition. Typically phosphorus will be present as a phosphate or as phosphoric acid.

In a particular embodiment, purines are present in an amount up to 0.5% by weight of a comestible composition. The term “purines” include ribonucleotides such as IMP and GMP.

In a particular embodiment, flavours are present in an amount up to 15% by weight, for example in an amount from 0.01-15% by weight (e.g. 10-15% by weight in a snack foods, 0.1-0.5% by weight in a savoury food product, 0.01-0.1% by weight in sweet products and dairy product), of the comestible composition.

All manner of flavours may be employed in a composition according to the present invention, including, but not limited to natural flavours, artificial flavours, spices, seasonings, and the like. Flavours include synthetic flavour oils and flavouring aromatics and/or oils, oleoresins, essences, distillates, and extracts derived from plants, leaves, flowers, fruits, and so forth, and combinations comprising at least one of the foregoing.

Flavour oils include spearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, and cassia oil; useful flavouring agents include artificial, natural and synthetic fruit flavours such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yazu, sudachi, and fruit essences including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, prune, raisin, cola, guarana, neroli, pineapple, apricot, banana, melon, apricot, ume, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya and the like.

Additional exemplary flavours imparted by a flavour composition include a milk flavour, a butter flavour, a cheese flavour, a cream flavour, and a yogurt flavour; a vanilla flavour; tea or coffee flavours, such as a green tea flavour, an oolong tea flavour, a tea flavour, a cocoa flavour, a chocolate flavour, and a coffee flavour; mint flavours, such as a peppermint flavour, a spearmint flavour, and a Japanese mint flavour; spicy flavours, such as an asafetida flavour, an ajowan flavour, an anise flavour, an angelica flavour, a fennel flavour, an allspice flavour, a cinnamon flavour, a chamomile flavour, a mustard flavour, a cardamom flavour, a caraway flavour, a cumin flavour, a clove flavour, a pepper flavour, a coriander flavour, a sassafras flavour, a savoury flavour, a Zanthoxyli Fructus flavour, a perilla flavour, a juniper berry flavour, a ginger flavour, a star anise flavour, a horseradish flavour, a thyme flavour, a tarragon flavour, a dill flavour, a capsicum flavour, a nutmeg flavour, a basil flavour, a marjoram flavour, a rosemary flavour, a bayleaf flavour, and a wasabi (Japanese horseradish) flavour; a nut flavour such as an almond flavour, a hazelnut flavour, a macadamia nut flavour, a peanut flavour, a pecan flavour, a pistachio flavour, and a walnut flavour; alcoholic flavours, such as a wine flavour, a whisky flavour, a brandy flavour, a rum flavour, a gin flavour, and a liqueur flavour; floral flavours; and vegetable flavours, such as an onion flavour, a garlic flavour, a cabbage flavour, a carrot flavour, a celery flavour, mushroom flavour, and a tomato flavour.

In some embodiments, said flavour composition include aldehydes and esters such as cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenyl 49 formate, p-methylamisol, and so forth can be used. Further examples of aldehyde flavourings include acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde (licorice, anise), cinnamic aldehyde (cinnamon), citral, i.e., alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruity flavours), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal (modifies, many types), decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehyde C-12 (citrus fruits), 2-ethyl butyraldehyde (berry fruits), hexenal, i.e., trans-2 (berry fruits), tolyl aldehyde (cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, i.e., melonal (melon), 2,6-dimethyloctanal (green fruit), and 2-dodecenal (citrus, mandarin), and the like.

Further examples of other flavours can be found in “Chemicals Used in Food Processing”, publication 1274, pages 63-258, by the National Academy of Sciences.

In preparing the comestible composition, the compounds of formula (I) may be employed in any physical form. They may be used in neat form, in the form of a stock solution; they may be used in the form of an emulsion; or they may be used in a powder form. If the compounds of formula (I) are presented in the form of a powder, the powder form can be produced by a dispersive evaporation process, such as a spray drying process as is more fully described below. The liquid formulation may comprise a solution, suspension or emulsion comprising the compound of formula (I). The liquid formulation may contain other ingredients such as a carrier material and/or an adjuvant suitable for flavour compositions as described more fully below.

In a further embodiment the compounds of formula (I) may be admixed with a flavour co-ingredient, in particular with flavours before incorporated into an edible composition base.

Thus there is provided in a further aspect a flavour composition comprising a compound of formula (I) as herein defined and at least one flavour co-ingredient, in particular flavours, and optionally a carrier material and/or an adjuvant suitable for flavour compositions.

The carrier material may be employed to encapsulate or to entrap in a matrix a compound of formula (I), or composition, in particular a flavour composition, containing a compound of formula (I). The role of the carrier material may be merely that of a processing aid or a bulking agent, or it might be employed to shield or protect the other components from the effects of moisture or oxygen or any other aggressive media. The carrier material might also act as a means of controlling the release of flavour from the product when consumed.

Carrier materials may include mono, di- or trisaccharides, natural or modified starches, hydrocolloids, cellulose derivatives, polyvinyl acetates, polyvinylalcohols, proteins or pectins. Example of particular carrier materials include sucrose, glucose, lactose, levulose, fructose, maltose, ribose, dextrose, isomalt, sorbitol, mannitol, xylitol, lactitol, maltitol, pentatol, arabinose, pentose, xylose, galactose, maltodextrin, dextrin, chemically modified starch, hydrogenated starch hydrolysate, succinylated or hydrolysed starch, agar, carrageenan, gum arabic, gum accacia, tragacanth, alginates, methyl cellulose, carboxymethyl cellulose, hydroxyethyl cellulose, hydroxypropylmethyl cellulose, derivatives and mixtures thereof. Of course, the skilled addresse with appreciate that the cited materials are hereby given by way of example and are not to be interpreted as limiting the invention.

By “flavour adjuvant” is meant an ingredient capable of imparting additional added benefit to compositions of the present invention such as a colour, light resistance, chemical stability and the like. Suitable adjuvants include solvents (including water, alcohol, ethanol, triacetine, oils, fats, vegetable oil and miglyol), binders, diluents, disintegrating agents, lubricants, colouring agents, preservatives, antioxidants, emulsifiers, stabilisers, anti-caking agents, and the like. In a particular embodiment, the flavour composition comprises an anti-oxidant. Said anti-oxidants may include vitamin C, vitamin E, rosemary extract, antrancine, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT).

Examples of such carriers or adjuvants for flavour compositions may be found in for example, “Perfume and Flavour Materials of Natural Origin”, S. Arctander, Ed., Elizabeth, N.J., 1960; in “Perfume and Flavour Chemicals”, S. Arctander, Ed., Vol. I & II, Allured Publishing Corporation, Carol Stream, USA, 1994; in “Flavourings”, E. Ziegler and H. Ziegler (ed.), Wiley-VCH Weinheim, 1998, and “CTFA Cosmetic Ingredient Handbook”, J. M. Nikitakis (ed.), 1st ed., The Cosmetic, Toiletry and Fragrance Association, Inc., Washington, 1988.

Other suitable and desirable ingredients of flavour compositions are described in standard texts, such as “Handbook of Industrial Chemical Additives”, ed. M. and I. Ash, 2nd Ed., (Synapse 2000).

Flavour compositions according to the present invention may be provided in any suitable physical form. For example, they may be in the form of oils, emulsions or dispersions in a hydrous liquid or organic liquid suitable for use in comestible products, or solid form, such as powders.

If the flavour compositions are to be provided in the form of a powdered composition, they may be prepared by dispersive evaporation techniques generally known in the art, such as spray drying.

Accordingly, in a further embodiment there is provided a method of forming a powder composition, comprising the steps of providing a liquid composition comprising a compound of the formula (I) and one or more optional ingredients selected from at least one flavour co-ingredient, a carrier material and an adjuvant, and dispersively evaporating said liquid composition to form a powder composition.

In this manner, a compound of formula (I) or a flavour composition comprising said compound may be presented in a powder form.

The liquid composition used in the preparation of a powder may be in the form of a solution, emulsion, dispersion or slurry. The liquid may contain water, and/or an organic liquid, such as ethanol, glycerol, triacetine, miglyol (MCT) that is acceptable for use in comestible products.

Powder compositions may be prepared according to methods and apparatus known in the art for producing powders on an industrial scale. A particularly suitable method is spray drying. Spray drying techniques and apparatus are well known in the art and need no detailed discussion herein. The spray drying techniques, apparatus and methods described in US2005/0031769 and US2013/0022728, as well as those techniques, apparatus and methods described in those documents are suitable for producing powder compositions and are herein incorporated by reference in their entirety.

As stated hereinabove, compounds of formula (I) or flavour compositions containing such compounds can be incorporated into comestible products, and a comestible composition or a flavor composition containing such a compound of formula (I) form another aspects of the present invention.

The term “comestible composition” refers to products for consumption by a subject, typically via the oral cavity (although consumption may occur via non-oral means such as inhalation), for at least one of the purposes of enjoyment, nourishment, or health and wellness benefits. Comestible products may be present in any form including, but not limited to, liquids, solids, semi-solids, tablets, capsules, lozenges, strips, powders, gels, gums, pastes, slurries, syrups, aerosols and sprays. The term also refers to, for example, dietary and nutritional supplements. Comestible products include compositions that are placed within the oral cavity for a period of time before being discarded but not swallowed. It may be placed in the mouth before being consumed, or it may be held in the mouth for a period of time before being discarded. A comestible composition as herein above defined includes compositions whose taste is modified in the manner described herein by the addition of compounds of formula (I).

Broadly, the comestible composition includes, but is not limited to foodstuffs of all kinds, confectionery products, baked products, sweet products, savoury products, fermented products, dairy products, beverages and oral care products.

In a particular embodiment the term “comestible products” refers to products for consumption by a subject, typically via the oral cavity (although consumption may occur via non-oral means such as inhalation), for one of the purposes of enjoyment or nourishment.

In a more particular embodiment the term “comestible products” refers to products for consumption by a subject, typically via the oral cavity (although consumption may occur via non-oral means such as inhalation), for the purpose of enjoyment. Still more particularly, the term refers to foodstuffs and beverages.

Exemplary foodstuffs include, but are not limited to, chilled snacks, sweet and savoury snacks, fruit snacks, chips/crisps, extruded snacks, tortilla/corn chips, popcorn, pretzels, nuts, other sweet and savoury snacks, snack bars, granola bars, breakfast bars, energy bars, fruit bars, other snack bars, meal replacement products, slimming products, convalescence drinks, ready meals, canned ready meals, frozen ready meals, dried ready meals, chilled ready meals, dinner mixes, frozen pizza, chilled pizza, soup, canned soup, dehydrated soup, instant soup, chilled soup, uht soup, frozen soup, pasta, canned pasta, dried pasta, chilled/fresh pasta, noodles, plain noodles, instant noodles, cups/bowl instant noodles, pouch instant noodles, chilled noodles, snack noodles, dried food, dessert mixes, sauces, dressings and condiments, herbs and spices, spreads, jams and preserves, honey, chocolate spreads, nut-based spreads, and yeast-based spreads.

Exemplary confectionery products include, but are not limited to, chewing gum (which includes sugarized gum, sugar-free gum, functional gum and bubble gum), centerfill confections, chocolate and other chocolate confectionery, medicated confectionery, lozenges, tablets, pastilles, mints, standard mints, power mints, chewy candies, hard candies, boiled candies, breath and other oral care films or strips, candy canes, lollipops, gummies, jellies, fudge, caramel, hard and soft panned goods, toffee, taffy, liquorice, gelatin candies, gum drops, jelly beans, nougats, fondants, combinations of one or more of the above, and edible flavour compositions incorporating one or more of the above.

Exemplary baked products include, but are not limited to, alfajores, bread, packaged/industrial bread, unpackaged/artisanal bread, pastries, cakes, packaged/industrial cakes, unpackaged/artisanal cakes, cookies, chocolate coated biscuits, sandwich biscuits, filled biscuits, savoury biscuits and crackers, bread substitutes,

Exemplary sweet products include, but are not limited to, breakfast cereals, ready-to-eat (“rte”) cereals, family breakfast cereals, flakes, muesli, other ready to eat cereals, children's breakfast cereals, hot cereals,

Exemplary savoury products include, but are not limited to, salty snacks (potato chips, crisps, nuts, tortilla-tostada, pretzels, cheese snacks, corn snacks, potato-snacks, ready-to-eat popcorn, microwaveable popcorn, pork rinds, nuts, crackers, cracker snacks, breakfast cereals, meats, aspic, cured meats (ham, bacon), luncheon/breakfast meats (hotdogs, cold cuts, sausage), tomato products, margarine, peanut butter, soup (clear, canned, cream, instant, UHT),canned vegetables, pasta sauces.

Exemplary dairy products include, but are not limited to, cheese, cheese sauces, cheese-based products, ice cream, impulse ice cream, single portion dairy ice cream, single portion water ice cream, multi-pack dairy ice cream, multi-pack water ice cream, take-home ice cream, take-home dairy ice cream, ice cream desserts, bulk ice cream, take-home water ice cream, frozen yoghurt, artisanal ice cream, dairy products, milk, fresh/pasteurized milk, full fat fresh/pasteurized milk, semi skimmed fresh/pasteurized milk, long-life/uht milk, full fat long life/uht milk, semi skimmed long life/uht milk, fat-free long life/uht milk, goat milk, condensed/evaporated milk, plain condensed/evaporated milk, flavoured, functional and other condensed milk, flavoured milk drinks, dairy only flavoured milk drinks, flavoured milk drinks with fruit juice, soy milk, sour milk drinks, fermented dairy drinks, coffee whiteners, powder milk, flavoured powder milk drinks, cream, yoghurt, plain/natural yoghurt, flavoured yoghurt, fruited yoghurt, probiotic yoghurt, drinking yoghurt, regular drinking yoghurt, probiotic drinking yoghurt, chilled and shelf-stable desserts, dairy-based desserts, soy-based desserts.

Exemplary beverages include, but are not limited to, flavoured water, soft drinks, fruit drinks, coffee-based drinks, tea-based drinks, juice-based drinks (includes fruit and vegetable), milk-based drinks, gel drinks, carbonated or non-carbonated drinks, powdered drinks, alcoholic or non-alcoholic drinks.

Exemplary fermented foods include, but are not limited to, Cheese and cheese products, meat and meat products, soy and soy products, fish and fish products, grain and grain products, fruit and fruit products.

The compounds of formula (I), when added to a flavour composition and/or a comestible composition, may modify any aspect of the temporal profile of taste and/or mouthfeel of a comestible composition.

Compounds of formula (I) or flavour compositions containing same may be added to comestible products in widely carrying amounts. The amount will depend on the nature of the comestible composition to be flavoured, and on the desired effect, as well as on the nature of the ingredients present in said composition. In order to obtain the remarkable beneficial effects attributed to the presence of the compounds of formula (I), the flavour composition should be employed in amounts such that the compounds of formula (I) are present in amounts of 1 part per billion to 10 parts per million based on the total weight of the comestible composition. Whereas amounts higher than this can be employed, the beneficial effects are considerably less apparent and undesirable off-notes can become increasingly apparent.

Interesting organoleptic effects, e.g. salt, alcohol or coolant boosting effects, in comestible products containing salt or alcohol or coolant compounds can be achieved when compounds of the formula (I) are employed at levels of 1 to 100 ppb.

Interesting organoleptic effects, for example umami boosting effects, in comestible products containing umami tastants can be achieved when compounds of the formula (I) are employed at levels of 100 to 250 ppb.

Interesting organoleptic effects, in particular mouthfeel boosting effects, in comestible products can be achieved when compounds of the formula (I) are employed at levels of 250 to 500 ppb.

Interesting organoleptic effects, e.g. fat boosting effects, in comestible products containing fats can be achieved when compounds of the formula (I) are employed at levels of 500 to 1000 ppb.

It is particularly advantageous to incorporate compounds of formula (I) into comestible products that are formed under conditions of high temperature, such as baking, frying or which are processed by heat treatments such as pasteurization or under UHT conditions. Under high preparation or processing temperatures, volatile flavour ingredients may be lost or degraded with the result that flavour intensity can be reduced and the essential and authentic flavour characteristics can be diminished. Such edible products include dairy products, snack foods, baked products, powdered soft drinks and similar dry mixes, and the like, fats and condiments, mayonnaise, dressings, soups and bouillons, and beverages.

A particularly preferred class of comestible composition according to the present invention are powdered soft drinks and similar dry mix applications. Dry mix applications are known in the art and included products in powder form that are intended to be reconstituted before consumption. They include powdered soups, powdered cake mixes, powdered chocolate drinks, instant coffees, seasonings and fonds, and the like.

Dry powders formed by dispersive evaporation processes, such as spray drying, represent a very convenient vehicle to deliver flavour oil quality flavours to comestible products.

Another particularly preferred class of comestible composition according to the present invention are snack foods. Snack foods are a category of product well known to the skilled person in the food industry. These products are described above and include, without limitation, pretzels, corn chips, potato chips, puffed products, extruded products, tortilla chips and the like. Still more particularly, the invention is concerned with low fat snack food compositions. Low fat snack food compositions contain less that 30% by weight fat, more particularly between 5 to 25% by weight of fat.

A problem with reducing fat in a snack food composition is the loss in taste and texture. Fats play an important role in the way that dough behaves during processing and greatly affect the quality, flavor and texture of ready-to-eat products. As the fat content in snack products is reduced or replaced with other ingredients (e.g., non-digestible fat, protein, fiber, gums), adverse organoleptic effects (e.g., mouth coating, drying, lack of crispness and lack of flavour) are increased. The adverse organoleptic effects result in products having reduced palatability.

Considerable efforts have been expended in devising flavour compositions to overcome the problems associated with low fat snack food products. Flavours may be applied to a snack food as topical coatings in the form of dry powders and/or as liquids (e.g., oil-based, water-based). Another approach has been to add flavour to the dough.

Despite these various approaches which have been taken to improve consumer appeal and palatability of snack foods, and particularly low fat snack foods, there is still a need for improved low-fat snack foods having coatings applied thereto with the visual appeal, flavor, and texture of full-fat snack foods.

Compounds according to formula (I) or flavour compositions containing same can be incorporated into snack foods to impart an impactful flavour and a mouthfeel with a remarkable roundness and fullness. Furthermore, the taste and mouthfeel effects can be achieved even in low fat snack foods.

Accordingly, the invention provides in another of its aspects a snack food comprising a flavour composition as hereinabove described. In a particular embodiment of the invention the snack food has a fat content of about 40% or less by weight based on the total weight of the snack food, more particularly about 30% or less, still more particularly 25% or less, more particularly still about 10% or less, still more particularly about 5% or less, still more particularly about 3% or less.

Examples of snack foods are described above and include products processed by oven baking, extrusion or frying, and which are made from potato and/or corn and/or various grains such as rice or wheat.

Another particularly preferred class of comestible composition according to the present invention is alcoholic beverages.

Applicant surprisingly found that compounds according to formula (I) incorporated into an alcoholic beverage had the effect of increasing the alcohol impact of the beverage.

Accordingly, the invention provides in another of its aspects an alcoholic beverage comprising a compound according to formula (I).

In yet another aspect of the invention there is provided a method of producing a heightened alcoholic impression in an alcoholic beverage by incorporating into said beverage a compound according to formula (I).

Compounds of formula (I) may be incorporated into said alcoholic beverage in amounts of 1 ppb to 1 ppm.

Another class of comestible products are products taken orally in the form of tablets, capsules, powders, multiparticulates and the like. Such compounds may include pharmaceutical dosage forms or nutraceutical dosage forms.

Certain groups of people have problems swallowing tablets or capsules, powders, multi-particulates and the like. This problem can be particularly pronounced in certain consumer groups, such as children and the very old or infirm. Applicant surprisingly found that compounds according to the formula (I) when taken into the oral cavity produce a pronounced salivating effect. Incorporating the compounds into these forms, particularly as part of a coating around said dosage forms can ease the swallowing process for consumers, in particular children and the old or infirm.

Accordingly, the invention provides in another of its aspects an orally administrable dosage form, in particular in the form of tablets capsules, powders or multiparticulates comprising a compound according to the formula (I).

Another preferred class of comestible composition is baked goods. Compounds of the formula (I) may be incorporated topically or in-dough. Incorporated at levels of 1 ppb to 1 ppm, the compounds of formula (I) render baked products less dry and more succulent.

Other preferred class of comestible products are caloric or non-caloric beverages containing carbohydrate sweeteners, such as sucrose, high fructose corn syrup, fructose and glucose, or high intensity, non-nutritive sweeteners such as aspartame, acesulfame K, sucralose, cyclamate, sodium saccharin, neotame, rebaudioside A, and/or other stevia-based sweeteners; as well as other optional ingredients such as juices, organic acids such as citric acid, alcohol and functional ingredients.

Incorporated at levels of 1 ppb to 10 ppm, compounds of formula (I) impart to said beverages containing sweeteners at levels of less than 1% and up to about 20%, an upfront sweetness and mouthfeel that is reminiscent of sugar.

Other preferred comestible products are savoury compositions, in particular those that are soy-based or fish-based.

Incorporated at levels of 1 ppb to 10 ppm, in a soy-based composition (such as soy sauce) or a fish-based composition (such as fish sauce) containing 5 to 40% salt, the compositions are found to exhibit strong umami tastes that are long-lasting and rich.

Another preferred comestible composition is a clouded beverage composition.

Certain beverages such as juices have relatively higher turbidity and thus have an opaque appearance. Often, it is desired that the beverage have a relatively high turbidity. This might be desirable to provide a more natural appearance to beverages with low juice content, or it might be for reasons related to masking sedimentation or “ringing” (where flavour or colour oils rise to the surface of a container during storage). Clouded beverages are usually formed by means of a clouding agent. Clouding agents are usually supplied in the form of emulsions, or the clouding agent may be part of a powdered beverage that upon reconstitution will formed an emulsion providing a permanent cloud to the beverage.

Compounds of the formula (I), in addition to their remarkable organoleptic properties, can lend stability to clouding agents and to beverage compositions containing same.

Other preferred comestible products are those compositions that are formed by a process of ripening. In food processing, it frequently occurs that a food needs to remain for a prolonged period of time and under well-defined conditions to obtain the food with the requisite and recognised quality. A commonly used term for this process is ripening. Ripening is well known in the processing of certain types of cheese, meat, soy-sauce and wine, as well as beer sausage, sauerkraut, tempeh and tofu. There are also specific steps that are carried out for specific reasons (such as water-removal, or off-note removal) that have beneficial effects on the food products. Examples of this are the conching of chocolate and the drying of noodles, vegetables and fruits. The transformations that improve the quality of the food are induced by chemical conversions, enzymatically catalysed conversions or fermentative transformations. All of these conversions are slow and therefore expensive; they are also not fully predictable or controllable.

The compounds of formula (I), having regard to their remarkable property of adding to the authentic taste characteristics of the comestible products in which they are incorporated, may be added to an edible product during its ripening process in order to reduce storage time without adversely influencing the taste quality of the ripened product.

Accordingly, in another aspect of the invention there is provided a method of ripening a product selected from the group consisting of cheese, meat, soy-sauce and wine, beer, sausage, sauerkraut, tempeh and tofu, comprising the step of ripening the product in the presence of a compound according to the formula (I).

In another aspect of the invention there is provided a method of conching chocolate, said method comprising the step of adding to the chocolate a compound according to the formula (I), or a flavour composition containing same.

The invention is now further described with reference to the following non-limiting examples. These examples are for the purpose of illustration only, and it is understood that variations and modifications can be made by one skilled in the art.

EXAMPLE 1 (Z)-1-(pyrrolidin-1-yl)octadec-9-en-1-one

In a 250 mL round-bottomed flask fitted with a stirrer, cooler and dropping funnel, pyrrolidine (0.851 g, 11.96 mmol) was dissolved in dichloromethane (DCM; 75 ml). Triethylamine (1.668 ml, 11.96 mmol) was added at room temperature. Oleoyl chloride (3 g, 9.97 mmol) was added dropwise while stirring. Exothermic reaction, solution starts to reflux. Stirring was continued for 1 hour. Reaction mixture was diluted with DCM, washed with a diluted aqueous solution of hydrochloric acid and water. Organic layer (under layer) was separated, dried and evaporated.

The oily residue was purified by flash column chromatography (eluent heptane/ethylacetate). 1.9 g of the title compound could be isolated as an oil, purity >95%, yield: 54%.

¹H NMR (600 MHz, DMSO-d₆) ppm 0.73-0.93 (m, 3H, H-C(18)) 1.14-1.34 (m, 20H, H—C(4, 5, 6, 7, 12, 13, 14, 15, 16, 17)) 1.47 (br. s., 2H, H—C(3)) 1.74 (quin, J=6.79 Hz, 2H, H—C(20, 21) 1.85 (quin, J=6.79 Hz, 2H, H—C(20, 21)) 1.91-2.07 (m, 4H, H—C(8, 11)) 2.18 (t, J=7.39 Hz, 2H, H—C(2)) 3.25 (t, J=6.87 Hz, 2H, H—C(19, 22)) 3.29-3.49 (m, 2 H, C—H(19, 22) 5.22-5.42 (m, 2H, H—C(9,10))

¹³C NMR (150 MHz, DMSO-d₆) ppm 13.90 ppm (C(18), 22.09 (C(17)), 23.93 C(20, 21))), 25.64 (C(3)), 26.52-26.65 (C(8, 11)) 28.36-29.35 (C(3, 4, 5, 6, 7, 12, 13, 14, 15)), 31.29 (C16)), 33.74 (C(2)), 5.13 (C(19)), 45.13 (C(19)), 45.81 (C(22)) 129.57 (C(9, 10) 170.18 (C(1))

EXAMPLE 2 N-(3-(methylthio)propyl)oleamide

According to the same procedure of Example 1, N-(3-(methylthio)propyl)oleamide was prepared from oleoyl chloride and 3-(methylthio)propan-1-amine in the presence of triethylamine in a yield of 40%.

¹H NMR (600 MHz, CHLOROFORM-d) ppm 0.87 (t, J=6.70 Hz, 3H, H—C(18)) 1.21-1.37 (m, 20H, H—C(4, 5, 6, 7, 12, 13, 14, 15, 16, 17) 1.59-1.65 (m, 2H, H—C(3)) 1.81 (quin, J=6.96 Hz, 2H, H—C(20)) 2.00 (q, J=6.53 Hz, 4H, H—C(8, 11))) 2.09 (s, 3H, H—C(22)) 2.15-2.20 (t, J=7.59 Hz, 2H, H—C(3)) 2.53 (t, J=7.05 Hz, 2H H—C(21)) 3.36 (q, J=6.53 Hz, 2H, H—C19)) 5.24-5.43 (m, 2H, H—C(9, 10) 5.93 (br. s., 1H, H—N)

¹³C NMR (150 MHz, CHLOROFORM-d) ppm 14.07 (C(18)), 15.43 (C(22)), 22.63 (C(17)), 27.00-27.29 (C(8, 11)) 28.61 (C(20)), 28.88-29.87 (C(3, 4, 5, 6, 7, 12, 13, 14, 15)) 31.68 (C(21)), 31.85 (C(16)), 36.72 (C(2)), 38.60 (C(19)), 128.98-130.32 (C(9, 10)), 173.33 (C(1))

EXAMPLE 3 N-cyclopropyloleamide

According to the same procedure of Example 1, N-cyclopropyloleamide was prepared from oleoyl chloride and cyclopropanaminein the presence of triethylamine in a yield of 15%.

¹H NMR (600 MHz, CHLOROFORM-d) ppm 0.46-0.49 (m, 2H, H—C(20, 21)) 0.73-0.77 (m, 2H, H—C(20, 21)) 0.87 (t, J=6.87 Hz, 3H, H—C(18)) 1.23-1.34 (m, 20H, H—C(4, 5, 6, 7, 12, 13, 14, 15, 16, 17) 1.58-1.62 (m, 2 H, H—C(3)) 2.00 (q, J=6.53 Hz, 4H, H—C(8, 11) 2.10-2.13 (m, 2H, H—C(2)) 2.69 (dd, J=6.87, 3.78 Hz, 1H, H—C(19)) 5.32-5.35 (m, 2H, 9, 10)) 5.66 (b, 1H, H—N)

¹³C NMR (150 MHz, CHLOROFORM-d) ppm 5.57 (C(20, 21), 13.88 (C(18)), 22.08 (C(17)) 26.52-26.61 (C(8, 11)), 28.20-29.26 (C(3, 4, 5, 6, 7, 12, 13, 14, 15, 16)), 30.62 (C(19)), 35.19 (C(2)), 128.97-130.33 (C(9, 10)) 173.09 (C(1))

EXAMPLE 4 N-isopentyloleamide

According to the same procedure of Example 1, N-isopentyloleamide was prepared from oleoyl chloride and 3-methylbutan-1-amine in the presence of triethylamine in a yield of 54%.

¹H NMR (600 MHz, DMSO-d₆) ppm 0.78-0.92 (m, 9H, C—H(18, 22, 23) 1.14-1.34 (m, 22H, C—H(4, 5, 6, 7, 12, 13, 14, 15, 16, 17, 20) 1.39-1.50 (m, 2H, H—C(3)) 1.55 (sept, J=6.61 Hz, 1H, H—C(21)) 1.91-2.06 (m, 6H, H-C(2, 8, 11)) 2.98-3.07 (m, 2H, H—C(19)) 5.31 (t, J=4.81 Hz, 2H, H—C(9, 10)) 7.69 (t, J=5.33 Hz, 2H, H—N)

¹³C NMR (150 MHz, DMSO-d₆) ppm 13.93 (C(18)), 22.09 (C(17)), 22.34 (C(22, 23)) 25.10 (C(3)), 26.50-26.63 (C(8, 11)), 28.48-29.13 (C(3, 4, 5, 6, 7, 12, 13, 14, 15, 21)) 31.29 (C(16)), 35.39 (C(2)), 36.53 (C(20)), 38.19 (C(19)), 129.59 (C(9, 10), 171.74 (C(1))

EXAMPLE 5 N-(2-hydroxyethyl)oleamide

According to the same procedure of Example 1, N-(2-hydroxyethyl)oleamide was prepared from oleoyl chloride and 2-aminoethanol in the presence of triethylamine in a yield of 88%.

¹H NMR (600 MHz, DMSO-d₆) ppm 0.85 (t, J=7.05 Hz, 3H, H—C(18)) 1.16-1.35 (m, 20H, H—C(4, 5, 6, 7, 12, 13, 14, 15, 16, 17)) 1.45 (quin, J=7.22 Hz, 2H, H—C(3)) 1.97 (q, J=6.53 Hz, 4H, H—C(8, 11)) 2.03 (t, J=7.39 Hz, 2H, H—C(2)) 3.08 (q, J=5.84 Hz, 2H, H—C(20)) 3.36 (t, J=6.01 Hz, 2H, H—C(19)) 4.66 (br. s., 1H, OH) 5.24-5.38 (m, 2H, H—C(9, 10)) 7.78 (t, J=4.98 Hz, 1H, H—N)

¹³C NMR (150 MHz, DMSO-d₆) ppm 13.92 (C(18, 22.09 (C(17, 25.27 (C(3)), 26.53-26.78 (C(8, 11)), 28.06-29.71 (C(4, 5, 6, 7, 12, 13, 14, 15) 31.29 (C(16)), 35.34 (C(2)), 41.39 (C(20)), 59.97 (C(19)), 41.39 (C(20)), 129.59 (C(9, 10), 172.17 (C(1))

EXAMPLE 6 N-(4-amino-4-oxobutyl)oleamide

a) methyl 4-oleamidobutanoate

In a 250 mL round-bottomed flask fitted with a stirrer, cooler and dropping funnel methyl 4-aminobutanoate, HCl (5 g, 32.6 mmol) was dissolved in a solution of triethylamine (5.44 ml, 39.1 mmol) in DCM (Volume: 100 ml). Oleoyl chloride (9.79 g, 32.6 mmol) was added dropwise and stirring was continued for 3 hours at room temperature.

Mixture was diluted with DCM and water, acidified with a 37% aqueous solution of HCl (5.35 ml, 65.1 mmol) and extracted with ethylacetate.

Organic layers were combined, dried and evaporated.

Residue was purified by flash column chromatography, eluent DCM/methanol

4 g of light brown product was isolated, purity >95%, yield: 31%

b) N-(4-amino-4-oxobutyl)oleamide

Methyl 4-oleamidobutanoate (2 g, 5.24 mmol) was dissolved in a commercially available ammonia solution in methanol. Solution stand over during the weekend.

Volatiles were evaporated and 1.9 g of N-(4-amino-4-oxobutyl)oleamide was obtained.

Purity: 95%, Yield: 99%

¹H NMR (600 MHz, DMSO-d₆) ppm 0.83-0.87 (m, 2H, H—C(18)) 1.18-1.32 (m, 20H, H—C(4, 5, 6, 7, 12, 13, 14, 15, 16, 17) 1.46 (quin, J=7.30 Hz, 2H, H—C(3)) 1.57 (quin, J=7.30 Hz, 2H, H—C(21))) 1.95-2.00 (m, 4H, H_C(8, 11)) 2.02 (t, J=7.39 Hz, 4H, H—C(2, 20)) 2.94-3.05 (m, 2H, H—C(22)) 5.24-5.39 (m, 2H, H—C(9, 10)) 7.75 (t, J=5.50 Hz, 1H, H—N)

¹³C NMR (150 MHz, DMSO-d₆) ppm 13.94 (C(18)), 22.07 (C(17)), 25.23-25.31(C(3, 21), 26.51-26.62 (C(8, 11)), 28.47-29.14 (C(4, 5, 6, 7, 12, 13, 14, 15)), 31.26 (C(16)), 32.56 (C(20)), 35.41 (C(2), 38.11 (C(22)) 129.62 (C(9, 10) 171.94 (C(1)), 173.89 (C(19))

EXAMPLE 7 3-[(9Z)-octadec-9-enoylamino]propanoic Acid

The first step was a reaction between methyl propanoate and oleoyl chloride similar to step 1 in example 6: yield 30%. The hydrolysis of the ester group was achieved by stirring the product of step 1 in a 5% aqueous NaOH in methanol (1/1) solution overnight at room temperature. After work up a yellow oil was obtained: yield 90%.

¹H NMR (600 MHz, DMSO-d₆) ppm 0.85 (t, J=6.87 Hz, 3H, H—C(18)) 1.16-1.33 (m, 20 H, H—C(4, 5, 6, 7, 12, 13, 14, 15, 16, 17) 1.45 (quin, J=7.22 Hz, 2H, H—C(3))) 1.97 (q, J=6.07 Hz, 4H, H—C(8, 11)) 2.01 (t, J=7.39 Hz, 2H, H—C(2)) 2.34 (t, J=6.87 Hz, 2H, H—C(20)) 3.21 (q, J=6.53 Hz, 2H, H—C(21)) 5.26-5.38 (m, 2H, H—C(9,10) 7.84 (t, J=5.33 Hz, 1H, H—N))

¹³C NMR (150 MHz, DMSO-d₆) ppm 13.93 (C(18)), 22.10 (C(17)), 25.24 (C(3)), 26.50-26.67 (C(8, 11)) 28.43-29.20 (C(4, 5, 6, 7, 12, 13, 14, 15) 31.29 (C(16)) 33.95 (C(20)), 34.68 (C(21)), 35.27 (C(2)) 128.95-129.91 (C(9, 10)), 172.13 (C(1)), 172.89 (C(19))

EXAMPLE 8 N-(2-hydroxyethyl)linolenamide

N-(2-hydroxyethyl)linolenamide was prepared according to example 5 from linoleoyl chloride and ethanolamine. After column chromatography a yield of 70% was obtained.

EXAMPLE 9 N-(2-hydroxyethyl)eicosanamide

N-(2-hydroxyethyl)eicosanamide was prepared according to example 5 form eicosanoyl chloride and ethanolamine. After column chromatography a yield of 80% was obtained.

EXAMPLE 10 N-(2-hydroxyethyl)arachidonamide

N-(2-hydroxyethyl)arachidonamide was prepared according to example 5 form arachidonoyl chloride and ethnolamine. After column chromatography a yield of 65% was obtained.

EXAMPLE 11 Beef Bouillon

A beef bouillon was prepared using bouillon cubes obtained from a local supermarket. The drinks were evaluated by a panel of experienced tasters.

-   -   a) When 40 ppb of N-(2-hydroxyethyl)linolenamide (Ex. 8) was         added to the bouillon the panel agreed that the bouillon tasted         more fatty, and slightly more salty than the reference.     -   b) When 40 ppb of N-(2-hydroxyethyl)eicosanamide (Ex. 9) was         added to the bouillon the panel agreed that the bouillon tasted         more fatty, beefier and smoky, tasted more fully and had more         body than the reference.     -   c) When 40 ppb of N-(2-hydroxyethyl)arachidonamide (Ex. 10) was         added to the bouillon the panel agreed that the bouillon tasted         saltier, sweeter, more fatty and slightly more umami than the         reference, and had more mouthfeel.     -   d) When 0.5 ppm of N-(4-amino-4-oxobutyl)oleamide (Ex. 6) was         dosed to the bouillon the panel agreed that this drink tasted         more full and had more mouthfeel than the reference.     -   e) When 0.5 ppm of N-(2-hydroxyethyl)arachidonamide (Ex 10) was         dosed to the bouillon the panel agreed that this drink had more         mouthfeel and tasted more salty and more umami than the         reference.

EXAMPLE 12 Mango-Flavoured Beverage

A mango-flavoured beverage was prepared using a standard mango flavour (0.05% w/w), mango juice (0.18% w/w), sugar (8% w/w) and citric acid (0.1% w/w). The drinks were evaluated by a panel of experienced tasters.

-   -   a) When 0.5 ppm of N-(3-(methylthio)propyl)oleamide (Ex. 2) was         dosed to the mango drink the panel agreed that the drink tasted         more tropical and more juicy than the reference drink.     -   b) When 0.5 ppm of N-isopentyloleamide (Example 4) was dosed to         the mango drink the panel agreed that the drink tasted somewhat         more astringent and fruity and had more body. 

1. A flavour composition comprising a flavour co-ingredient and a compound of formula (I)

wherein R¹ is selected from C₆-C₂₀ alkyl, and C₉-C₂₅ alkenyl, and i) R³ and R⁴ are hydrogen and R² the residue of a proteinogenic amino acid; ii) R² and R³ are methyl and R⁴ is hydrogen; or R⁴ is hydrogen and R² and R³ form together with the carbon atom to which they are attached cyclopropyl; iii) R² is hydrogen, and R³ and R⁴ together are —CH₂—CH₂—CH₂—.
 2. A flavour composition according to claim 1 wherein the flavour co-ingredient is selected from: sugars, fats, salts, monosodium glutamate, calcium ions, phosphate ions, organic acids, proteins, purines, flavours, and mixtures thereof.
 3. A comestible product comprising a compound of formula (1)

wherein R¹ is selected from C₆-C₂₀ alkyl, and C₉-C₂₅ alkenyl, and i) R³ and R⁴ are hydrogen and R² the residue of a proteinogenic amino acid; ii) R² and R³ are methyl and R⁴ is hydrogen; or R⁴ is hydrogen and R² and R³ form together with the carbon atom to which they are attached cyclopropyl; iii) R² is hydrogen, and R³ and R⁴ together are —CH₂—CH₂—CH₂—.
 4. A compound according to of formula (I)

wherein R¹ is selected from C₆-C₂₀ alkyl, and C₉-C₂₅ alkenyl, and i) R³ and R⁴ are hydrogen and R² the residue of a proteinogenic amino acid; ii) R² and R³ are methyl and R⁴ is hydrogen; or R⁴ is hydrogen and R² and R³ form together with the carbon atom to which they are attached cyclopropyl; iii) R² is hydrogen, and R³ and R⁴ together are —CH₂—CH₂—CH₂—.
 5. A method of modifying the taste of comestible composition comprising at least one flavour co-ingredient comprising the step of: adding to or including in said comestible composition a compound of formula (I)

wherein R¹ is selected from C₆-C₂₀ alkyl, and C₉-C₂₅ alkenyl, and i) R³ and R⁴ are hydrogen and R² the residue of a proteinogenic amino acid; ii) R² and R³ are methyl and R⁴ is hydrogen; or R⁴ is hydrogen and R² and R³ form together with the carbon atom to which they are attached cyclopropyl; iii) R² is hydrogen, and R³ and R⁴ together are —CH₂—CH₂—CH₂—.
 6. A taste modifying agent The use in a consumable product according to formula (I)

wherein R¹ is selected from C₆-C₂₀ alkyl, and C₉-C₂₅ alkenyl, and i) R³ and R⁴ are hydrogen and R² the residue of a proteinogenic amino acid; ii) R² and R³ are methyl and R⁴ is hydrogen; or R⁴ is hydrogen and R² and R³ form together with the carbon atom to which they are attached cyclopropyl; iii) R² is hydrogen, and R³ and R⁴ together are —CH₂—CH₂—CH₂—.
 7. A compound according to claim 4, wherein the compound of Formula (I) is selected from: (Z)-1-(pyrrolidin-1-yl)octadec-9-en-1-one; N-(3-(methylthio)propyl)oleamide; N-cyclopropyl; oleamide; N-isopentyloleamide; N-(2-hydroxyethyl)oleamide; N-(4-amino-4-oxobutyl)oleamide. 3-(9-octadecenamido)propanoic acid; N-(2-hydroxyethyl)-linolenamide; N-(2-hydroxyethyl)eicosanamide; and, N-(2-hydroxyethyl)arachidonamide.
 8. A method according to claim 5, wherein the compound according to Formula (I) is selected from: (Z)-1-(pyrrolidin-1-yl)octadec-9-en-1-one; N-(3-(methylthio)propyl)oleamide; N-cyclopropyl; oleamide; N-isopentyloleamide; N-(2-hydroxyethyl)oleamide; N-(4-amino-4-oxobutyl)oleamide. 3-(9-octadecenamido)propanoic acid; N-(2-hydroxyethyl)-linolenamide; N-(2-hydroxyethyl)eicosanamide; and, N-(2-hydroxyethy l)arachidonamide.
 9. A method according to claim 6, wherein the compound according to Formula (I) is selected from: (Z)-1-(pyrrolidin-1-yl)octadec-9-en-1-one; N-(3-(methylthio)propyl)oleamide; N-cyclopropyl; oleamide; N-isopentyloleamide; N-(2-hydroxyethyl)oleamide; N-(4-amino-4-oxobutyl)oleamide. 3-(9-octadecenamido)propanoic acid; N-(2-hydroxyethyl)-linolenamide; N-(2-hydroxyethyl)eicosanamide; and, N-(2-hydroxyethyl)arachidonamide. 